Meet Ludovic Chesnay

Career path

Ludovic Chesnay trained at the Ecole de Pâtisserie de Laval and spent the following year at the Ecole de la Boulangerie before embarking on his career in France.

Whilst a student, he worked at Le Trianon in Angers alongside Michel Galloyer, its founder and also a Relais Desserts International pastry chef. Ludovic considers his mentor to be a genuine role model who taught him the importance of using top quality ingredients and always achieving the best result.

After employment in several of France’s top pastry shops, Ludovic set off to travel the world. He expanded his expertise and worked as the head pastry chef in a number of world-famous 4 and 5-star hotels. He spent over five years gaining experience in: Switzerland, Germany, the UK and the USA.

In 1994, he finally settled down for five years in Montreal, Canada where he joined the team at Pâtisserie de Gascogne as a pastry chef and chocolatier. From 2000 to 2003, Ludovic was the Executive Pastry Chef at Le Meridien hotel, first in Sydney, Australia and then in New Caledonia.

In the wake of this experience in Oceania, he returned to his beloved Canada where he began working as a pastry instructor in Le Cordon Bleu Ottawa Culinary Arts Institute. An enthusiastic and inspiring instructor, he shares his passion for the culinary arts with the young generations of chefs who study there.

Since 2007, Ludovic has been International Culinary Adviser at Elle & Vire Professionnel®. Between 2009 and 2012, he was based in Dubai and contributed to the brand’s expansion in the Middle East. Based once again in France, he frequently travels to our distributors around the globe to present our products in ever more delicious recipes.

Favourite childhood dessert

“Bottereaux, doughnuts from Anjou”

Guilty pleasure

“Any really spicy food!”